chicken divan casserole

An easy, low-carb version of classic Chicken Divan, with tender white meat chicken, savory broccoli and mushrooms, and an herbed mozzarella sauce.

CHICKEN BROCCOLI CASSEROLE (CHICKEN DIVAN)

olive oil

baby portobello mushrooms

broccoli florets

garlic, (minced)

Salt and freshly ground pepper, (to taste)

basil

oregano

chicken broth

cornstarch

heavy whipping cream

thyme

mozzarella cheese, (divided)

parmesan cheese

red pepper flakes, (for garnish, optional)

cheese, (for garnish, optional)

Chopped fresh parsley, (for garnish, optional)

Preheat oven to 350˚F.  Lightly grease a 9x13 baking dish with cooking spray; set aside.

Heat olive oil in a large 12-inch skillet set over medium-high heat.  Add mushrooms to the hot oil and cook for 2 minutes.

Stir in broccoli and garlic; season with salt, pepper, basil, and oregano, and continue to cook for 3 more minutes, or until just beginning to soften.

Shred or chop cooked chicken and arrange in baking dish.

Remove mushroom and broccoli mixture from pan and layer over the chicken. Set aside.

Set skillet back over medium-high heat.  In a small mixing bowl combine 1 tablespoon chicken broth with 2 teaspoons cornstarch; whisk until pasty.  Add 1 cup chicken broth to the hot skillet; to the skillet, whisk in the cornstarch paste, heavy cream, thyme, salt, pepper, half of shredded mozzarella, and parmesan cheese.

Remove from heat and pour sauce over chicken mixture inside the baking dish; using a spoon, stir and mix until thoroughly combined.  Sprinkle top with remaining mozzarella cheese.

Cover baking dish with foil and bake for 15 minutes.  Remove foil and continue to bake for 9 to 10 more minutes, or until cheese is melted and light golden brown on top.

Remove from oven and let stand 5 minutes.  Garnish with red pepper flakes, grated parmesan cheese, and parsley.  Serve.

Chicken divan is a classic, comforting casserole filled with creamy, cheesy goodness and a serving of vegetables too! It&#039;s easy, quick, and makes a great freezer meal for prepping in advance.

Chicken Divan

non stick cooking spray

chicken (cubed

cheddar cheese

cream of chicken soup (1 family size can)

panko breadcrumbs

butter

Tablespoon fresh parsley (minced, optional as garnish)

Preheat the oven to 400F. Spray the inside of a 9 by 13-inch casserole dish with nonstick cooking spray.

Fill a 3-quart saucepan about halfway full with water. Bring to a boil and generously salt the water. Add the broccoli and boil for 90 seconds. Drain immediately.

Spread the chicken out evenly into the prepared casserole dish. Spread the broccoli on top of the chicken, and sprinkle the cheddar on top. Pour the soup on top, spreading it out. Sprinkle on the panko, and then drizzle on the butter.

Cover the casserole with foil and bake until warm throughout, about 20 minutes.

Remove the foil and broil briefly to brown the top.

Sprinkle on the parsley and serve.

Our homemade Chicken Divan is a classic chicken and broccoli casserole with rice and a creamy from-scratch sauce.

Chicken Divan with Rice

chicken breasts

rice

broccoli florets* (, steamed)

milk

Tablespoons butter

chicken bouillon paste

salt

black pepper

onion powder

garlic powder

parsley flakes

mayonnaise ((or plain Greek yogurt))

curry powder (,

lemon juice

Cook rice according to package instructions. Set aside.

Make Sauce: In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley. Cook over medium heat until it starts to thicken. Remove from heat and stir in mayonnaise, lemon juice and curry powder.

Cook Chicken: Season the chicken on both sides with salt and pepper and cook in a hot skillet until no longer pink, flipping once. (I like to butterfly the breasts if they are extra thick). Allow the chicken to rest for 5 minutes before chopping into bite-size pieces.

Assemble Casserole: Spoon the cooked rice into a 9x13&#39;&#39; pan or similar size casserole dish. Add cooked chicken and steamed broccoli on top of the rice.

Spoon Sauce over the top of the chicken and rice. 

Bake at 350 F for 30 minutes

My family loves this dish. A couple of family members are vegetarian so we tried a couple of adaptations. First I substituted chickpeas for the chicken, but it was only okay and not worth a second try. Then I tried roasted cauliflower, which is a bit odd in conjunction with broccoli, but the contrast was good and the roasted cauliflower added enough texture difference to make it as good as the chicken version. Well, maybe not quite, but an excellent substitute.

My family enjoyed this recipe. I followed the ingredient list as written, but added butter when cooking the chicken for more flavor. I did make a small change in constructing the casserole: I put the broccoli down first as the bottom layer, mixed the rice and chicken together in the frying pan I cooked the chicken in (to brown the rice a little) and put on top the broccoli as the middle layer, then lastly topped with the sauce. I frequently do this with broccoli in casseroles because I like the broccoli to stay in larger intact pieces. Thanks for the recipe!

Loved this recipe. Made it in advance and kept the ingredients separate. Put it together and it turned out delicious. I used basmati because that was the rice I had on hand. Thought it might need more sauce (i love sauce) but it tasted great as written. Still might make a little more sauce next time.

I made this recipe, but I used the 2 cans of soup with 1 cup of fat free greek yogurt. However, I know I did something wrong as the sauce was too thick and did not bubble. I do not know what I did wrong. I know now I should have added maybe milk to my mixture. Please advise as I would like to make this dish again the correct way.

This took me a long time to make but it was worth it. My family loved it and it serves about 15 people. It first I thought the sauce was too salty but it was fine once I spread it over the casserole.

Tip when you're making the sauce, make sure to stir constantly, and it'd be a good idea to get someone to help you while you make the chicken. Other this was a great dish!!

This meal is truly DELICIOUS!I have prepared it for family that has been making their own versions of Chicken Divan and they actually prefer this recipe to their 30 year+ recipes!
(I substitute turkey for chicken for our dietary needs).

Thank you so much for this fabulous recipe!

It's the lady who didn't have curry powder! 
I went and bought curry powder, used the homemade cream of chicken soup recipe linked, and WOW! 
This dish is delicious! I can't WAIT for leftovers, it was a phenomenal, easy, comforting dish

Ok, I didn't have any curry powder so I opted for a snooch of poultry spice in the sauce instead, and didn't have the right size pan, but this recipe was delicious and my kids ate A LOT and fought over who got the leftovers too!

Hi, I was wondering if you ever tried freezing this dish? I love this recipe and would love to make it for a friend as a freezer casserole. Thanks.

This has become my go to quick and easy dinner, because it is delicious and I always have all the ingredients. Thank you for another yummy recipe.  

(Also I've made this with just the sauce and chicken bake, and left the rice out of the baking, when I forgot to hit start on the rice cooker 🤦‍♀️..but timing worked out perfect. Rice finished in the cooker and bake came out of the oven at the same time and then just scooped the sauce on top of the rice and it was delicious! )

https://content.jwplatform.com/videos/OtOTTUul.mp4

This delicious Chicken Divan casserole is made with rice, broccoli, chicken and a creamy curry sauce.  It’s a healthier version of the traditional chicken divan casserole, and your family will LOVE it!

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Chicken Divan with Rice

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Chicken Divan with Rice

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